Soup weather is upon us. This delicious lentil dish is just the thing. The curry seasoning is sure to warm you up on a cold day. It is one of those that fall into the comfort food category for me. I took it to a gathering recently and it was gobbled right up, but if you find yourselves with leftovers, it tastes even better the next day.
Curried Lentils with Butternut Squash
2 teaspoons olive oil
2 large onions, chopped, 1 32-ounce chicken broth
1 pound peeled, seeded, and diced butternut squash
1 tablespoon curry powder
1/2 teaspoon cumin
1 teaspoon salt
1 cup red lentils, rinsed
1/2 cup coconut milk, I used light
3 cups spinach leaves, roughly chopped
Heat oil in Dutch oven or heavy-bottomed soup pot over medium heat.
Add onion and cook, stirring until softened, about 3 minutes.
Stir in broth, squash, curry powder, cumin, salt, and cayenne.
Bring broth to a boil, then adjust heat and simmer until squash begins to soften, about 10 minutes.
Stir in lentils. cook until lentils begin to fall apart, and vegetables are tender, about 10-12 minutes.
Stir in coconut milk and heat through.
Add spinach just before serving and allow to wilt.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and needs time to simmer to reach full flavor.” ~Marge Kennedy